Food product and method of preparing same.



7 CHARLES E. AMPI', OF WYOMING, OHIO.

F001) PRODUCT AND METHOD OF PREPARING SAME.

No Drawing.

My invention relates to food-studs, and

its object is to provide a food which, while being palatable and nutritious and adapted to keep preserved for a long period of time, will have bowel-lubricating properties.

Another object of my invention is to impart to the food these properties by means of the shortening ingredient of the food. My invention consists in the improved food or composition of food-studs and in the method of preparing and combining these food-stuffs, and ofproducing the composi tion or combination of food-stuffs.

'Broadly stated, my invention comprehends the association in a food preparation of a nutritive element, together with an element to impart to it the bowel-lubricating properties above referred to; this latter element also preferably being the shortening ingredient of the food. As is well known, the most effective shortening ingredients are fatty or oily substances of animal or vegetable origin, as for instance, lard or cotton-seed oil. These fatty ingredients,

however, as they are well known, are digested and assimilated and are really nutritive elements, along with the elements for which they perform the shortening function; That is to say, such usual shortening ingredients lack the I have above alluded to of lubricating the bowels and thus promoting their excretory action, without being assimilated.

There are substances having these bowellubricating properties, as for instance, the refined white medicinal oils now extensively used for this purpose. These oils are of petroleum and hence of mineral origin. They are colorless, tasteless and odorless, and are neutral and inert when present in the alimentary tract; they are not digested nor assimilated, ,but act merely as a lubricant, and hence asa laxative, without any of the objectionable consequences associated with most other laxatives. Theseproperties of theseoils are well-known, and these oils have been extensively used as medicines taken in definite doses and not in associa- Specification of Letters Patent.

roperties which Patented Apr. 9, 3918;

Application filed November 3, 1917. Serial No. 200,097.,

tion with any other substance. When thus taken, the expected benefits are derived, but frequently not without the accompaniment of some objectionable consequences, as the running of the oil due to its extreme thinness and its ability to pass entirely through the alimentary tract without combining with any other substances or being digested or assimilated in the least degree.

My invention comprehends the combina tion of such an oil, preferably the petroleum oil just referred to, or any other petroleum oil or other mineral oil, or any other oil or oleaginous substance having the property of promoting excretory action without becoming digested or assimilated, together with some food-stufi highly desirable for its nutritiveness or its flavor or consistency, or all of these, in such a manner that the resultant composition will combine Within itself all of the properties of both kinds of ingredients, i. 6., so that the resultant foodstulfs will be nutritious, palatable, of an attractive consistency, and at the same time, favorable to the promotion of the excretory action of the bowels without contributing an undue the body.

Food answering to the requirements of my invention is disclosed and claimed in my co-pending application, Serial No. 200,098, filed November 3, 1917.- In this present application, however, I set forth a-food which is novel, not only-in its ingredient having the desired physiological .efi'ect as .just alluded to, but also in the combination of nutritive ingredients.

In carrying my invention into efiect and tions of the ingredients is substantially 6 ounces of white corn meal, 3 ounces of highly refined, bleached mineral oil, 2% ounces of bran, ounce of salt, and 8 ounces of water.

This mixture is. cooked until all of the water has been eliminated, after which time 50 mixing and'treating the ingredients, or by it may be said that the food hasbeen thoroughly cooked. The process continues, but

from that time on it is a process of toasting,

rather than cooking until the operation is completed. More or less stirring may or may not be done during the heating, but preferably it should be almost constant and the heater should preferably have a cover to give it the efi'ect of an oven.

I have discovered that mineral oil acts as a shortening in the food withoutmaking the food rich or indigestible, wh1ch 1s not the case when animal or vegetable oils or fats are used for the purpose. Also, the mineral oil when mixed with the food, or associated. with the food, keeps bugs and insects out, prevents the food from'absorbing moisture and prevents air from coming in I contact With the food, thereby preserving the 'food indefinitely. The mineral oil acts not only as a shortening, but as a preservat ve of the food and preventsit from becomlng rancid. When used as a shortening, preservative or laxative in the food, the mineral oil is practically odorless and tasteless, and mixing the food with the mlneral oil, either before, after or while cooking or treating gives it a laxative eflect, on account of t he fact that the system absorbs the nutritive properties of thefood, but does not absorb the mineral oil, and the mineral 011 while mixed with'the food and waste matter, acts as a lubricant as it passes through the stomach,-intestines and bowels.

Wheat middlings or other material may or may not be added and thoroughly mixed with the grain and oil, depending upon the nature of the product desired.

The mineral oil, or most of it, remains mixed with the food and prevents the particles of food from sticking together or to the sides and bottom of the cooker. It 1s the mineral oil that remains mixed with the food after the completion of the process that acts as a lubricant as it passes through the stomach, intestines and bowels.

While I prefer to produce the product in accordance. with the process as .set forth, vdesirable results may be accomplished by slight variations in the order or manner of slight variations in-the quantities of the in- 7 of a shortening, as well as preventing the ,mixture from stickinggtothe vessel when be! ing cooked, while acting as a' preservative and laxative, without being assimilated.

I-have set forth a particular and definite formula and process of combining and treatca ing the same, I do not limit my. invention redients. While I have set forth a particuv ounces mice It will be understood, therefore, that while menses thereto, but whatl claim and desire to secure by Letters Patent is:

1. A food consisting of a farinaceous material and a mineral oil thoroughly mixed and cooked.

2. A food consisting of a ground cereal and a mineral oil thoroughly mixed and cooked.

3. A ground cereal food having an oleaginous ingredient which is neutral and inert when present in the alimentary tract, is not digested nor assimilated, and which promotes the excretory action of the bowels.

4. A ground cereal food having an oleaginous ingredient of mineral origin, which is neutral and inert when present in the alimentary tract, is not digested nor assimilated, and which promotes the excretory action of they bowels.

5. A ground cereal food having an oleaginous ingredient of petroleum origin, which is neutral and inert when present in ,the alimentary tract,is not digested nor assimilated, and which promotes the excretory action of the bowels.

6.- A food comprising a farinaceous ingredient normally adapted to agglutinate on cooking, and an oleaginous ingredient adapted to counteract the agglutination during cooking, and which is neutral and inert when present in the alimentary tract, and is not digested nor assimilated.

7. A food comprising a ground farinaceous ingredient normally adapted to agglutinate on cooking, and an oleaginous ingredient adapted to counteract the agglutination during cooking, and which is neutral and inert when present in the alimentary tract, is not digested nor assimilated, and is adapted to promote the excretory action of the bowels. 1

8. A food comprising a farinaceous ingredient normally adapted to agglutinate on cooking, and an oleaginous ingredient of mineral origin adapted to counteract the aggll'ftination during cooking, and which is I dient normally adapted toag'glutinate on cooking, and an oleaginous ingredient of petroleum origin, adapted to counteract the agglutination during cooking, and which is neutral and inert when present in. the ali- \mentai'y tract, is not digested r'ior assimilated, andis. adapted to promote the excretory action of the bowels.

-10. A'f'food" consitin'g ofgsubstantially, 6

j ereal-ing'redient, 3 ounces of refined bleached mineral-toil, 2% ounces of bran,

ounce of salt, and 8 ounces ofwateri 11. The method (if-producing afood prod uct consistingin -'first mixing a. cereal with menses a mineral oil, then adding to this mixture a solution of water and salt, then mixing the whole thoroughly, then cooking and stirring the mixture until the water is driven 0 then toasting the residue.

12.- The method of producing a food product consisting in first mixing a cereal with a refined and bleached petroleum oil, then adding bran or middlings or other farinaceous material and mixing the same with the ground cereal and oil, then adding to this mixture a solution of Water and salt or any seasoning 0r flavoring, then mixing the Whole thoroughly, then cooking the mixture until water is driven ofi", then toasting the residue.

13. A food product comprising a whole cereal ground and mixed with a mineral oil, and a fractional cereal thoroughly mixed with said Whole cereal and oil.

14. A food product comprising a Whole cereal, a mineral oil, a fractional cereal, and suitable seasoning thoroughly mixed together.

15. A food product comprising a Whole cereal, a mineral oil, a fractional cereal, and suitable seasoning thoroughly mixed together and cooked,

16. A food product comprising a farinaceous ingredient, and an odorless and tasteless oily mineral ,ingredient mixed together.

17. A food product comprising a farinaceous ingredient, and a highly refined mineral oil mixed together.

18. A food product comprising a farinaceous ingredient, and a highly refined mineral oil mixed together and cooked.

19. The method of preparing a food which consists in cooking said food together with an oleaginous mineral ingredient, and retaining said oleaginous mineral ingredient in said food for ultimate use in the food.

20. The method of preparing a food which consists in cooking a farinaceous ingredient together with an oleaginous mineral ingredient, and retaining said oleaginous mineral ingredient in said food for ultimate use in the food.

21. The method of preparing a food which consists in mixing together a farinaceous ingredient and an oleaginous mineral ingredient, and cooking said mixed ingredients until the water of the farinaceous ingredient is driven off, and then toasting or desiccating at a temperature that will not drive 03 the oil, whereby said mineral oil is retained mixed with the cooked and desiccated farinaceous ingredien CHARLES F. AMPT. Witnesses:

JAMES N. RAMSEY, CLARENCE PERDEW. 

